Recipes

Helltown Boulevardier

2 oz Helltown Rye
1 oz Campari
1 oz Dolin Sweet Vermouth

Stir all over ice then strain in to a chilled coupe & garnish with a lemon twist.

Next Level Boulevardier

2 oz Helltown Rye
1 oz Campari
1/2 oz of Punt E Mes Vermouth

Stir all over ice then strain in to a chilled coupe & garnish with a lemon twist. 

Using Punt E Mes Vermouth tempers down the sweetness slightly and underscores the bitterness in the Campari whilst allowing the dark spice of the Helltown Rye to shine through. Best enjoyed with a knowing, raised eyebrow.

2 1/2 oz Helltown Rye
3/4 oz Dolin Sweet Vermouth
2 dashes Angostura Bitters

Stir all ingredients over ice and strain in to a chilled coupe glass. Garnish with 1 brandied cherry.

NB skewer the cherry on a cocktail stick and rest it over the open jar. This allows some of the syrup on the cherry to drain off whilst you mix the drink and prevents the Manhattan from becoming too sweet, not to mention avoiding the goo that a store bought brandied cherry often leaves at the bottom of the glass.

2 oz Helltown Bourbon
1 oz fresh lemon juice
1 egg white (1 oz)
1/2 oz Lavender shrub< 1/2 oz of 2:1 simple syrup (2 parts sugar, 1 part water) 1 leaf of Italian Parsley

To make the shrub:
1/4 cup dried lavender flowers
2 cups Briggs Organic Apple Cider Vinegar
1/4 cup white sugar
1/3 cup honey

Add the lavender and vinegar to an airtight container, give it a good shoogle and leave to infuse overnight. The next day, pour the contents of the container into a saucepan over a medium high heat and boil until approximately half the liquid has evaporated (about 10 minutes). Allow to cool slightly before straining through cheese cloth or a fine mesh strainer in to a large jar. Add the honey and sugar and then stir or shake until everything has dissolved and combined. Apologise to everyone in the house for the smell you’ve created but promise them that the Panacea is definitely worth it.